For a richer flavor, use bone-in, skin-on chicken thighs. Increase cooking time accordingly. If the sauce becomes too thick, add a splash of chicken broth or wine to thin it out. Serve with a side of roasted vegetables, mashed potatoes, or rice to complete the meal. For gluten-free option, substitute the all-purpose flour with gluten-free all-purpose flour blend.
Creamy Honey Mustard Chicken
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PREP TIME10 mins
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COOK TIME20 mins
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TOTAL TIME30 mins
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SERVING4 People
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VIEWS16
Elevate your weeknight dinner with this Creamy Honey Mustard Chicken. Tender, pan-fried chicken cutlets are draped in a luscious, tangy-sweet pan sauce, creating a symphony of flavors that will delight your palate.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate19 g
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Cholesterol201 mg
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Fiber1 g
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Protein56 g
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Saturated Fat15 g
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Sodium613 mg
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Sugar10 g
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Fat33 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Chicken: In a large resealable plastic bag, combine the flour, salt, pepper, granulated garlic, and paprika. Seal the bag and shake well to combine. (5 minutes)
02
StepDredge the Chicken: Add the chicken cutlets to the bag, seal, and toss until evenly coated in the flour mixture. Ensure each cutlet is lightly and uniformly covered. (5 minutes)
03
StepSear the Chicken: Heat 1 tablespoon of butter and the olive oil in a large skillet over medium heat. Once the butter is melted and the sizzling subsides, carefully add the chicken cutlets to the skillet in a single layer. Cook for approximately 5 minutes per side, or until golden brown and cooked through. An instant-read thermometer inserted into the thickest part should read 165°F (74°C). Transfer the cooked chicken to a plate and keep warm. (15 minutes)
04
StepDeglaze the Pan: Pour the chicken broth and white wine into the same skillet. Bring to a boil, scraping up any browned bits from the bottom of the pan. Reduce the liquid by half, about 2 minutes. This step intensifies the flavor of the sauce. (5 minutes)
05
StepCreate the Sauce: Stir in the honey and Dijon mustard into the wine mixture. Simmer for 1 minute, allowing the flavors to meld. Remove from heat and whisk in the remaining 1 tablespoon of cold butter until melted and the sauce is emulsified. Stir in the heavy cream. (5 minutes)
06
StepCombine and Serve: Return the chicken to the skillet and coat with the sauce. Garnish with fresh minced parsley, if desired. Serve immediately. (2 minutes)
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Lessie Ernser
Jun 29, 2025Sarah: This recipe is amazing! The sauce is so creamy and flavorful. My family loved it!
Samantha Aufderhar
Jun 27, 2025Michael: I've made this twice now, and it's become a family favorite. Easy to follow and delicious!
Marcelle Davis
May 26, 2025David: The sauce was a bit too sweet for my taste, so I reduced the amount of honey slightly. Still great!
Mckenzie Hagenes
May 25, 2025Emily: I added a pinch of red pepper flakes for a little heat, and it was perfect!
Joan Wilderman
May 18, 2025Jessica: Quick and easy weeknight meal. I will definitely be making this again!